Carrot Celeriac and Chilli Soup

Last winter, my kitchen felt perpetually cold, and I found myself craving something that would warm me from the inside out. I stumbled upon celeriac at the farmers market, this knobby, ugly root that looked like it had seen better days, but the farmer promised it would make the most velvety soup I had ever tasted. She was not wrong, and that first bowl, steam rising up to fog my glasses, became the thing I looked forward to all week. The way the sweetness of carrots plays against celeriacs earthy depth is absolute magic, and that gentle chilli hum at the finish makes every spoonful feel like a hug.

I served this soup to my sister when she was recovering from a nasty flu, something gentle but full of life. She kept asking what the secret ingredient was, convinced I had added cream or butter, but when I told her it was just vegetables and spices, her eyes widened. That is the thing about this soup, it manages to feel luxurious while being incredibly good for you, the kind of food that feels like medicine without tasting like it.

Ingredients

• 500 g carrots: Sweet and vibrant, they form the sunny backbone of this soup and balance celeriacs earthiness beautifully
• 300 g celeriac: This ugly root becomes silky smooth when blended and adds a sophisticated depth that surprises everyone
• 1 medium onion: The aromatic foundation that sweetens as it sautes, providing that comforting soup base flavor
• 2 garlic cloves: Minced fresh, they melt into the broth and give a gentle warmth without being overpowering
• 1 red chilli: Use half if you are heat sensitive, but that little spark wakes up the whole bowl
• 1 tsp ground cumin: Earthy and warm, it creates that cozy spiced flavor profile
• 1 tsp ground coriander: Bright and citrusy, it lifts the heavier root vegetables beautifully
• 1/2 tsp ground turmeric: For that gorgeous golden color and its gentle anti inflammatory benefits
• 1/2 tsp smoked paprika: Adds a subtle smokiness that makes people wonder what your secret is
• 1 L vegetable stock: Homemade is best if you have it, but a good quality store bought works perfectly
• 2 tbsp olive oil: For sauteing the aromatics and helping those spices bloom
• Juice of 1/2 lemon: The acid brightens everything at the end and cuts through the richness
• Salt and pepper: Essential for waking up all the flavors and bringing balance
• Fresh herbs: Coriander or parsley add a pop of freshness and color on top
• Coconut yogurt: Completely optional but that swirl on top makes it feel fancy

Instructions

Start your aromatics:

Heat olive oil in a large saucepan over medium heat, then add onion and garlic, letting them soften and become fragrant for 2 to 3 minutes

Bloom your spices:

Add the chilli and all your ground spices, stirring constantly for just 1 minute until the kitchen fills with their warm toasty aroma

Coat the vegetables:

Toss in the carrots and celeriac, stirring until every piece is dusted with those beautiful spices

Simmer to tenderness:

Pour in the stock, bring everything to a gentle boil, then lower the heat and let it bubble away for 25 to 30 minutes until the vegetables yield easily to a knife

Create silkiness:

Remove from heat and blend with an immersion blender until completely smooth, or work in batches if using a countertop blender

Brighten and balance:

Stir in the lemon juice, then taste and add salt and pepper until everything sings together

Finish with love:

Ladle into warm bowls and scatter with fresh herbs, adding a swirl of coconut yogurt if you want it extra special

Save

This soup has become my go to when friends need comforting, something I can make without much fuss but that always earns genuine compliments. Last week, my neighbor texted me the next day saying she had dreams about it, which might be the highest compliment a cook can receive.

Making It Your Own

I have played around with this base so many times, swapping in parsnips or sweet potatoes when celeriac feels too exotic or hard to find. The spice blend works beautifully with any root vegetable combination, and sometimes I add a piece of peeled ginger with the aromatics for extra warmth.

Stock Matters More Than You Think

Homemade stock transforms this into something extraordinary, but I know not everyone has time for that. When using store bought, look for one without too much salt or overpowering flavors, and taste your soup before adding any seasoning at the end.

Serving Suggestions That Make It Special

A slice of gluten free bread toasted until golden and rubbed with garlic makes the perfect accompaniment, perfect for dunking into every bowlful. Sometimes I roast extra carrot rounds with a little cumin and scatter them on top for texture and prettiness. That coconut yogurt swirl is not just for looks, the tangy creaminess against the spiced broth is honestly my favorite part.

• Let the soup rest for 5 minutes before serving, it thickens slightly and flavors meld
• Make a double batch, it freezes beautifully for those busy weeks
• Leftovers taste even better the next day, if they last that long

Save

There is something deeply satisfying about turning humble ingredients into something that feels this special. I hope this soup finds its way into your regular rotation and brings warmth to your kitchen too.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavour after sitting overnight. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the hob, adding a splash of water or stock if needed to adjust consistency.

→ Is this suitable for freezing?

Yes, this freezes beautifully. Allow to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I substitute for celeriac?

Parsnip, sweet potato, or potato work well as alternatives. Each brings a slightly different flavour profile but maintains the creamy texture when blended. Adjust cooking time slightly depending on your chosen vegetable.

→ How can I adjust the spice level?

Start with half the chilli and taste after blending. You can always add more, but you cannot reduce heat once added. Removing the seeds and white membranes also helps mellow the spice significantly.

→ Do I need to peel the vegetables?

Carrots and celeriac should both be peeled as their skins can be tough and fibrous. For the best texture and smoothest results, take the time to peel them thoroughly before dicing.